Pumpkin/White Chocolate Chip Muffin
'Tis the season for pumpkin! This muffin has a nice balance of pumpkin, spice and the mild sweetness from the white chocolate chips. The slivered almonds add a nice crunch to the recipe.
Ingredients:
½ Cup Sliced Toasted Almonds
1 2/3 Cup Flour
1 Cup Sugar
1 Tablespoon Pumpkin Spice
1 Teaspoon Baking Soda
¼ Teaspoon Baking Powder
¼ Teaspoon Salt
2 Eggs
½ Cup Butter, melted
1 Cup Canned Pumpkin
¾ Cup White Chocolate Chips
Preheat oven to 350 degrees
Directions:
- In a small bowl mix Flour, Sugar, Pumpkin Spice, Baking Soda, Baking Powder and Salt.
- In a larger bowl beat Eggs, add Pumpkin and Butter and whisk until well blended
- Stir in dry ingredients slowly and blend until smooth.
- Add Almonds and White Chocolate Chips
- Spoon into lined muffin tins
- Sprinkle Cinnamon Sugar on top
- Bake at 350 degrees for 20-25 minutes
Makes apx 12 muffins
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Sweet Potato Pecan Pancakes
Our guests look at us funny when we bring them to the table, but rave about these delicious cakes all the way home!
2 Cups all-purpose Flour
½ teaspoon Salt
1 ½ teaspoon Baking Soda
1 teaspoon Brown Sugar
2 Tablespoon melted Butter
2 Cups Buttermilk
¼ Cup Chopped Pecan
1 Cup mashed Cooked Sweet Potatoes
1 teaspoon Nutmeg
2 teaspoon Cinnamon
3 Eggs (separated)
Directions:
Mix together all ingredients.
Fold in 3 Egg Whites, well beaten.
Mixture will be lumpy-DO NOT OVER MIX
Bake on hot griddle (in ¼ cup amounts for each pancake) with small amount of butter for 2 minutes on each side, or until light golden brown. Yield apx. 14 Cakes
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Cinnamon Chip Scones Recipe
Ingredients:
2 Cups Flour
2 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Tablespoon Sugar
½ Cup Butter
1 Cup Cinnamon Baking Chips
1 Egg separated
1 Teaspoon Vanilla
¾ Cup Buttermilk
Cinnamon Sugar
Directions:
Preheat Oven 375 degrees
1. Combine flour, baking powder, baking soda, salt and sugar in mixing bowl.
2. Cut in Butter
3. Stir in Cinnamon Chips
4. In separate bowl, combine egg yolk, vanilla and buttermilk. Add to dry ingredients, mixing by hand completely.
5. On a floured surface roll out dough by hand into ½ inch thickness
6. Cut into scones with 3 inch cookie cutter and place on ungreased cookie sheet.
7. Brush egg white over scones and sprinkle cinnamon sugar over scones.
8. Bake 18-22 min.
9. Cool scones a couple minutes before serving.
Makes 10 – 12 scones
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Cheesy Frittata
Ingredients:
2 teaspoons Smart Balance Spread
½ cup sliced onion
½ cup sliced red bell pepper
½ cup sliced zucchini
2 small plum tomatoes, diced
1 tablespoon chopped fresh basil
Pinch freshly ground black pepper
½ cup liquid egg substitute
½ cup 1%cottage cheese
¼ cup fat-free evaporated milk
¾ ounce shredded reduced-fat Monterey Jack cheese
Directions:
Coat an ovenproof 10” skillet with cooking spray and place over medium-low heat until hot. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini and sauté over medium-low until the vegetables are lightly browned, 2-3 minutes. Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2-3 minutes, and remove from the heat.
Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet. Transfer the skillet to the broiler and broil until the top is set, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts.
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